Dark Chocolate Lava Cakes

1 1/2 c milk
1 3.9 oz pkg chocolate instant pudding and pie filling mix
1 18-19 oz pkg dark chocolate cake mix
3 egg yolks
2 whole eggs
1 c buttermilk
1/4 c vegetable oil
2 TBS water
powdered sugar

In small bowl, combine milk and pudding, stirring with fork until no lumps remain. Cover with plastic wrap flush against pudding; refrigerate.

In large mixing bowl, combine cake mix, egg yolks, whole eggs, buttermilk, oil, and water. Stir by hand until most of the lumps are gone. Do not use electric mixer, as this will incorporate too much air. Refrigerate batter for 1 hour.

Preheat oven to 400F. Butter and sugar 14 5 oz. ramekins. Place 2 TBS batter in prepared ramekins; bake 10-12 minutes (batter is not supposed to cook completely). Remove ramekins from oven; place 1 heaping TBS of pudding in the center of each ramekin and cover with 2 TBS batter. Bake 14-16 minutes until wooden pick inserted in top layer of cake comes out clean. Remove from oven, sprinkle with powdered sugar and let cool 7-10 minutes before serving.

1 lb ground beef

1 24 oz jar spaghetti sauce

1 1 lb container ricotta cheese

1 8 oz pkg shredded Italian Five Cheese Blend

1 pkg 8" tortillas (8-pack

Brown ground beef in large skillet; meanwhile preheat oven to 350F. Put a small amount of the spaghetti sauce in the bottom of a 9x13 baking dish, just enough to spread around. Reserve 1 c of spaghetti sauce off to the side. Once beef is browned, pour in the remaining spaghetti sauce, ricotta cheese and half (1 c) of the shredded cheese. Stir together until mixed well and heated through. Once mixture is done, remove from heat. Lay a tortilla on a plate, scoop 1/2 c of mixture onto the tortilla and roll up, then place seam down in the pan. Repeat with remaining 7 tortillas. Take the reserved cup and pour across the enchiladas; make sure some gets on each one and then take a spoon and spread up and down so it covers most of the enchilada. Sprinkle the remaining cheese over the enchiladas and bake for 25-30 minutes or until cheese is bubbly.

Frozen Blueberry Muffins

2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 stick butter, softened
1 c sugar
2 eggs
1/2 c milk
1 tsp vanilla extract
1 c frozen blueberries

Topping:
1 TBS sugar
1/4 tsp ground nutmeg

In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.

Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen

Cookies & Creme Pudding Pops

1 3.9 oz pkg JELL-O Chocolate Instant Pudding
2 c milk
6 OREO Cookies
1/2 c thawed COOL WHIP Whipped Topping

BEAT pudding mix and milk in large bowl with whisk 2 min.

PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.

ADD cookies and Cool Whip to pudding; stir just until blended.

SPOON into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

Country Brunch Skillet

6 bacon strips
6 c frozen cubed hash brown potatoes
1/2 c chopped onion
1 tsp salt
1/4 tsp pepper
6 eggs
1/2 c shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon. Yield: 6 servings.

Hearty Beef Stew

vegetable cooking spray

1 lb beef for stew, cut into 1" pieces

1 14.5 oz can beef broth

1 bay leaf

1/2 tsp thyme

1/8 tsp ground black pepper

3 med carrots, cut into 1" pieces

2 med potatoes, cut into cubes

if needed:

2 TBS all-purpose flour

1/4 c water

Spray 6 qt saucepot with cooking spray and heat over medium-high heat for 1 minute. Add beef and cook until well browned, stirring often. Stir in broth, bay leaf, thyme, and pepper into saucepot and bring to a boil. Reduce heat to low, and simmer for 45 minutes. Add in carrots and potatoes; cover and cook an additional 30 minutes or until vegetables are tender. If the broth has not thickened from cooking: stir flour and water together in a cup and stir into saucepot. Cook and stir until mixture boils and thickens. Discard bay leaf before serving.

Half and Halfs

Chocolate Chip Cookie Mix:
1/2 c butter, softened
1/4 c white sugar
1/2 c brown sugar
1 egg
1 tsp vanilla extract
1 1/2 c all-purpose flour
1/4 tsp baking soda
1 pinch salt
1 c milk chocolate chips

Double Chocolate Chip Cookie Mix:
1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1 egg
1 tsp vanilla extract
1 1/2 c all-purpose flour
1/4 c cocoa powder
1/4 tsp baking soda
1 pinch salt
1 c milk chocolate chips

Preheat the oven to 325F.

In a medium bowl, cream together 1/2 c butter with 1/4 c white sugar and 1/2 c brown sugar. Beat in 1 egg and 1 tsp vanilla. Combine 1 1/2 c flour with 1/4 tsp baking soda and a pinch of salt; stir into the creamed mixture until well blended. Fold in the chocolate chips.

In another medium bowl, cream together 1/2 c butter with 1/2 c white sugar and 1/2 c brown sugar. Beat in 1 egg and 1 tsp vanilla. Combine 1 1/2 c flour with 1/4 c cocoa, 1/4 tsp of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips.

Scoop a small amount of the chocolate chip mixture onto a spoon, roll it with your hands into a ball and place it on a cookie sheet. Do the same with the double chocolate chip mixture and place the ball next to the chocolate chip mixture, then press in the middle and form into a small patty. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.